Buttermilk Chicken Strips
- Total Time: 1 hour
- Yield: Serves 4-6 1x
Ingredients
Units Scale
- 4 boneless skinless chicken breasts, cut into strips
- 1 quart (4 cups) buttermilk
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- pinch of cayenne pepper
- Canola oil, for frying
Instructions
- Using a bowl or a ziplock bag, marinate the chicken strips in 3 cups of the buttermilk for 30 minutes.
- Line a rimmed baking sheet with a few layers of paper towel. Set aside.
- Heat the oil to 375° F in a deep skillet or a Dutch oven. (Monitor and adjust the heat as needed to maintain 375° throughout the cooking process.)
- Whisk together the flour and seasonings in a pie plate. Drizzle in about 1/4 cup of the remaining buttermilk, using a fork to mix it in. Add another tablespoon or two as needed just until small clumps form in the flour. (This will not be a wet batter.)
- Drain and discard the buttermilk from the chicken strips. Toss the chicken strips into the flour mixture until well-coated. Add breaded chicken strips to the hot oil a few strips at a time, cooking a few minutes until deep golden before turning them over. (Chicken should reach an internal temperature of 165°F.) Remove from oil and transfer to the paper towel-lined baking sheet. Repeat with remaining chicken strips.
- Serve immediately with desired dipping sauces.
Notes
Always use caution when working with hot oil. Monitor the oil temperature closely and adjust as needed. If it gets too hot, the strips will brown on the outside before the chicken is cooked through. If it isn't hot enough, the breading will turn out oily and the chicken will dry out before the breading gets golden and crisp.
Find it online: https://kitchenjoyblog.com/buttermilk-chicken-strips/